Overview of Chinese Nutrition and Yangsheng

The course is designed to give you a thorough grounding in Chinese Nutrition and Yangsheng enabling you to work with your patients’ dietary needs and habits, and lifestyle to improve their health and vitality. The course will be delivered through a mixture of face-to-face lectures (which if you are unable to attend you can watch via a lecture recording), live zoom lectures, and online learning.  You will also be expected to reflect on your own health – preparing food, exploring qigong, considering the seasons and elements, and looking at your own nutrition and wellbeing. There will also be ongoing online discussion with your classmates as you try out recipes, share thoughts and ideas, and explore the course content together. 

There is no end of course exam and you will be assessed by completing ongoing online quizzes as you work through the course, participation in the group discussions and some homework projects.  This homework will not be marked but rather will be shared amongst your classmates as useful resources.

The course has four different modules – Chinese nutrition (8 teaching days), Yangsheng (5 teaching days), Western nutrition (3 teaching days) and qigong.  There is lots of crossover and interaction between the different modules to reinforce and enhance your understanding.  The first three days form a foundation level, and can be completed on their own. The following thirteen days, along with the foundation days, form the diploma level.

More information and fees to follow shortly.

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Danny has had a lifelong fascination with yangsheng and food, both as amateur cook, scholar and practitioner. He believes there is nothing finer under heaven than a healthy home cooked meal shared in good company. Since studying acupuncture and Chinese herbal Medicine in 1995 at CICM he has completed post-graduate diplomas in Chinese/Mandarin, academic practice, paediatric acupuncture and classical medical Chinese. He continues his studies with Nicolaas Herman Oving translating classical Chinese medical and philosophical texts. He has studied at Guangdong Second Provincial Chinese Medicine Hospital, improved his clinical TCM  skills with Ken Lloyd over a seven year period, and has taught acupuncture, herbal medicine and nutrition at CICM, conferences and local acupuncture groups since 2001. He co-authored Chinese Dietary Wisdom with Greg Lampert.  Danny has also studied tai chi, qigong, and internal martial arts since 1990, embracing many aspects of yangsheng, and is currently a level 7 instructor (fortitude master) of practical tai chi, and senior instructor with the Tai Chi Union of Great Britain


Alex Jacobs is an acupuncturist, Chinese herbalist and tuina practitioner with over 10 years of experience. He also teaches tai chi, qigong, Chinese dietary therapy and Yangsheng to the public. He first became interested in Chinese medicine while studying Mandarin Chinese in Taiwan in the early 2000s. After achieving fluency, written and spoken in both modern and ancient Chinese, he returned to the UK and gained a degree in acupuncture from the LCTA, a diploma in tuina from Asante college and a Masters degree in Chinese Herbal Medicine from the University of Westminster.  Following this he has undertaken extensive cpd with Andrew Nugent-Head in advanced bodywork and acupuncture, Frances Turner in the Shang Han Lun Jing Fang herbal style and Volker Scheid in advanced herbal medicine.  In 2017 he qualified as an Infinite tai chi and qigong teacher, and he is currently president of the RCHM.  


Rebecca O’Reilly is a certified holistic nutritionist and naturopath. She has been studying food, natural medicine and spiritual healing over many years and combines her background in science and natural medicine to empower people to overcome chronic and mystery illness and heal naturally, using food as medicine. Since early childhood, Rebecca was drawn to food, plants and nature, which she later turned to in search for answers to her own health symptoms. Through her healing journey and work with clients, she has gained a deep understanding of the body and the ways in which we can best reclaim our health and vitality.  Her greatest passion is teaching people how to use food as medicine in daily life and connect to the deep inner wisdom of food and nature.  Rebecca holds an Msc in Public Health Nutrition from The London School of Hygiene & Tropical Medicine and a diploma in Nutrition and Naturopathy from the College of Natural Medicine, London.


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